Rice Krispie Smore Cookies

In Australia, we have something similar to ‘rice krispie’ treats, only they’re best known as LCM bars. But we never had ‘smores’. In fact, I didn’t even know what a ‘smore’ was until I had to Google the term after watching an episode of Gilmore Girls. No joke! And to be honest, the idea never tickled my fancy. I’ve never been a big fan of the marshmallow..


But when you have bulk ingredients, are feeling super creative, need cookies (when don’t I need cookies, though), and just want to treat yourself to something a little more decadent, what do you do? You get down and dirty in the kitchen and make something that ticks all those boxes! And then some, in my (obviously) humble opinion.

Look, it’s not your typical ‘rice krispie’ treat or ‘smore’, but it has the elements, and does the job pretty darn well, if I do say so myself! Soft vanilla cookies. Crunchy puffs of puffed rice. Little bites of dark chocolate. Deliciously soft, baked marshmallow… Even if you don’t marshmallow (unless it’s fire-toasted until basically burnt on the outside), how can you go wrong with this magical goodness?


Insert love heart eye emoji here!

RECIPE: Rice Krispie Smore Cookies
Vegan. Gluten Free.

2Β  1/4 cups almond meal
1.5 tsp baking powder
1/4 cup + 2 tblsp coconut sugar
1/3 cup rice puff cereal
35g dark chocolate, chopped (I usually use Loving Earth, but Lindt 70% or Lindt 85% is also yum)
1/3 cup vegan mini marshmallows (I use Freedom Mallows)
2 tsp Orgran No Egg, mixed with 2 tblsp water (Alternative: 2 chia or flax eggs)
1/4 cup coconut oil, melted
2 tsp vanilla essence
Pinch of salt

  1. Β Preheat a fan-forced oven to 170Β°C, and line a baking tray with paper.
  2. In a large bowl, mix together the almond meal, baking powder, sugar and salt. Add the chocolate and marshmallows.
  3. Separately, make your egg replacer, and combine with the melted coconut oil and vanilla.
  4. Add the wet mixture to the dry and stir to combine. Gently fold through the rice cereal.
  5. Dollop tablespoons of cookie mixture onto the prepared tray and flatten lightly for soft cookies, or more for crunchy ones. Bake for 13 minutes.
  6. Remove from the oven, and allow to cool on the tray for 10 minutes before transferring them to a wire rack and letting them cool completely.


And voila! Deliciously decadent (and yet still slightly wholesome) cookies, that will delight your tastebuds in a myriad of ways. And if you’re feeling extra decadent, I’ll let you in on a sneaky ‘midnight snack’ serving suggestion… Melt a little extra chocolate, and use as a dip for a warmed cookie. Talk about yum! And addictive… So don’t say I didn’t warn you.

But regardless of how you enjoy them, I just hope you enjoy them! If you have any questions/feedback/comments, please contact me, and if you make them, and post a photo of your recreation on Instagram, please tag me/link me so I can see what you’ve done, and even read about you’re enjoying these tasty delights.

Happy eating, friends.

Ash x




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